Potato-bean Soup
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats, Grains, Dairy | Vegetarian | Main course, Soups and s, Vegetarian* | 4 | Servings |
INGREDIENTS
| 1/2 | c | Sliced celery |
| 2 | Carrots, shredded | |
| 1 | Clove garlic, minced | |
| 2 | t | Margarine, melted |
| 4 | c | Chicken broth, OR water |
| 3 | Potatoes, peeled and cup up | |
| about 3 cups | ||
| 2 | T | Snipped fresh dill, OR 2tsp |
| dired | ||
| 1 | 15-oz can cannellini or | |
| great northern beans | ||
| drained | ||
| 1/3 | c | Low-cal sour cream, OR |
| lowfat yogurt | ||
| 1 | T | All-purpose flour |
| 1/8 | t | Pepper |
INSTRUCTIONS
In a large saucepan, cook and stir celery, carrots, and garlic in hot margarine over medium heat for 4 minutes or till tender. Carefully stir in broth, potatoes, and dill. Heat to boiling; reduce heat. Simmer, covered, for 20-25 minutes or till potatoes are tender. With the back of a spoon, lightly mash about half of the poatoes in the broth. Add the drained beans to the potato mixture. In a small bowl, stir together sour cream or yogurt, flour, pepper, and salt, if desired; stir into potatoe mixture. Cook and stir till thickeneed and bubbly. Cook and stir 1 minute more. Makes 4-6 main-dish servings. Recipe By : BH&G Posted to EAT-L Digest 7 November 96 Date: Fri, 8 Nov 1996 09:02:16 +0100 From: Kaye Sykes <Sykes.Kaye@UNIFACE.NL> NOTES : Yummy
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Nutrition (calculated from recipe ingredients)
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Calories: 673
Calories From Fat: 47
Total Fat: 5.2g
Cholesterol: 0mg
Sodium: 1004.4mg
Potassium: 3657mg
Carbohydrates: 118.6g
Fiber: 27.4g
Sugar: 4g
Protein: 42.7g